Step 1.Place the water, vinegar, and
salt in a large pan and bring to a boil. Remove from the heat and
refrigerate in gallon jar overnight.

Step 2. The next day, scrub the
cucumbers and remove blossom ends.

To pack-layer cucumbers, some
dill, a few garlic cloves, and peppercorns in a sterilized gallon pickling jar
or use smaller canning jars. Repeat
layers, packing quite tightly, and leaving head space at the top of the
jar. Pour cold brine over pickles to
cover. Secure with lid and refrigerate
for at least 3 days before eating.

Keep stored in the
refrigerator and eat at will. Hot peppers can also be added
if desired.